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5 from 4 votes

Chocolate Avocado Mousse Tart

Creamy chocolate avocado mousse in a cookie-like tart base which is vegan and soy free. Can be made without gluten, refined sugar and nuts!
Prep Time20 mins
Cook Time15 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 8


Chocolate cookie base

Chocolate avocado mousse filling

  • ~350g avocado flesh, (around 2 medium-size avocados)
  • 2 cups (200g) vegan chocolate, roughly chopped
  • ½ cup (120g) canned coconut cream, (UHT will work too)
  • ½ cup (100g) sweetener or sugar, of choice and to taste
  • ¼ cup (25g) cocoa or raw cacao powder, to taste
  • Pinch of any good-quality salt
  • Dash of dairy free milk, such as almond, soy or coconut, if desired


  • ~1 cup (120g) fresh fruit, such as berries and pomegranate arils


To make the base:

  • Preheat the oven to 180°C (350°F).
  • Add all the base ingredients to a food processor. Mix until combined and it forms a soft but pliable dough. Press mixture into a lined tart tin. I used a 20 cm (8 inch) wide and 4cm tall (1.5 inch) tart tin. If you don't have one that deep, use a slightly bigger tart tin.
  • Bake the base in the oven for 10-15 minutes or until it is dry to the touch and slightly puffed up. Set aside to cool.

To make the filling:

  • Melt the chocolate in a small saucepan or a double boiler.
  • Add all the filling ingredients (except the dash of milk) to the food processor. Process for at least 2 minutes or all of the ingredients are combined and there are no chunks of avocado. If you would like a softer mousse, add a dash of milk. Note that the mousse will firm up a little when set.

To assemble:

  • When the base has cooled, pour the avocado mousse into the tart.
  • Set aside the tart in the fridge for 4 hours or until set.
  • Decorate the tart with berries or whatever else you might like and serve. Store leftovers in an airtight container in the fridge for 3 days.



*If you are allergic to nuts, substitute almond meal with all-purpose flour and add an extra tablespoon of oil.
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